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SAUSAGE & ARTICHOKE PASTA

Making this Sausage & Artichoke sauce is not only easy but tastes better the next day, and even a few days after. It’s the perfect make ahead meal for leftovers through the week. It can be mixed with any kind of pasta and any shape that you love most. Personally, I love bite sized pasta like rotini but lately I’ve been keeping an eye on my total daily carb intake and so to compromise by not completely missing out on pasta, I’ve discovered this incredible Organic Black Bean Pasta by Explore Cuisine that is shaped as spaghetti. It has a total of 25g of protein and 8g net carbs per serving with 4 servings in the package of pasta. You can find them at most grocery stores and also at better cost on Amazon if you purchase a small bulk.

It literally cooks just like pasta, with the same bite like pasta, and surprisingly enough a fairly neutral flavor as well. Its color is of black beans but doesn’t affect taste nor does it bleed color into your food. I seriously didn’t think anything would ever convert me but this really did. With that said, it’s all types of diabetic friendly and great for those who live a low carb lifestyle. Oh, one big plus about this pasta is that you actually feel full and satiated in comparison to regular pasta.


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SAUSAGE & ARTICHOKE PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot with water, bring to boil, and follow instructions on the package to cook pasta.
  2. In a large pan, saute the turkey Italian sausage, onions, pepper, and salt. Use a wood spoon to break up the sausage into small pieces.
  3. When the sausage is almost cooked through, add the garlic powder, diced tomatoes, and artichoke hearts. Stir frequent until the sausage is cooked through. About 5 minutes.
  4. Add the goat cheese and spinach. Stir until the goat cheese melts and everything is mixed together well.
  5. Serve hot over pasta.

TURKEY PANCETTA WRAPS

This is soooooooooo good, especially for the coming Summer days. It’s not heavy and so fresh in flavors. You can make this the night before if you have plans the next day and want to bring food. Whether you’re going to the beach, picnic, anywhere. You don’t have to slice them up into individual small bites but if you do it’s perfect as an appetizer. I personally just love throwing it into a wrap and eating it like a burrito but you do whatever your heart desires. Feel free to use chicken and bacon instead. And if you’re not a fan of arugula, try spinach! There are plenty of variations to make so you’re not left board. Use what you love is what’s most important.


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TURKEY PANCETTA WRAPS
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the pancetta slices on a large baking dish and bake at 400 F degrees for 12-15 minutes or until crispy. Remove from heat and let cool.
  2. Cover the bottom of a baking dish with cooking spray and lay the turkey breast side by side. Sprinkle the sea salt, pepper, Italian seasoning on top and drizzle with olive oil. Bake at 400 F degrees for about 20 minutes give or take. Remove and let cool.
  3. Rough chop the turkey and place in a large bowl. Add the mascarpone cheese, whole grain Dijon, arugula, and honey. Crumble the pancetta into the bowl. Mix everything together really well.
  4. Spread the mixture onto one end of our tortilla and wrap it up.

BALSAMIC CHICKEN SANDWICH

To make your grilling experience a little healthier by way of veggies simply add a few of your favorites to compliment the main attraction. Often times people do a cookout slapping whatever meat in between bread with a few wet condiments and call it a meal. Here’s a great sandwich that bursts with flavor and of course super easy to make. It only takes a few extra minutes to slice your onions and fresh mozzarella. Everything else can be applied to the sandwich without prep work. You can always make the spread days ahead of time, it’s much more flavorful that way anyways. Of course you can do this with any other meat you prefer and if you’re going low carb, wrap it up in some hearty lettuce to replace the bread. This easy balsamic marinade will go with practically anything. Enjoy!


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BALSAMIC CHICKEN SANDWICH
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Marinate the chicken cutlets in a bowl with the balsamic vinegar, sugar, and sea salt for at least one hour or even over night if you like.
  2. In a small bowl combine the mayonnaise, sundried tomatoes, basil, garlic powder and pepper. Set asid
  3. Grill the chicken cutlets for about 2-3 minutes on each side over medium-high heat.
  4. Put some of the spread on one side of a hoagie roll and assemble it with the chicken, red onion, roasted bell pepper, mozzarella, and spinach.

HOMEMADE MARINARA

There is no need to keep buying pre-made jarred marinara when making your own is a no brainer! Trust me on this. If you’re like me and use marinara almost all year round for a multitude of things then this will make your life easier. You’ll also be happy knowing that your marinara isn’t loaded in added sugar and some other random crap that doesn’t belong in there. This recipe can make about two pint-sized mason jars and can store them for later use.

I use this marinara for my Braciole & Italian Sausage that many of you have gone crazy over. Even my Minestrone Soup and if you want in the Mediterranean Meatloaf! This is really the base for a lot of my tomato related sauces and other Italian dishes that I’ll be sharing in the coming days. But let this recipe again encourage you to take away and add the things you love most to make your very own version. Buon appetito!

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HOMEMADE MARINARA
Servings
pints
Ingredients
Servings
pints
Ingredients
Instructions
  1. In a large spot, drizzle the bottom with olive oil and sauté the onion, celery, carrot, garlic, Italian seasoning, bay leaf, salt, and pepper for about 5 – 7 minutes.
  2. Add the basil, stir for a minute then add the can of crushed tomatoes and tomato sauce. Stir everything together thoroughly and let simmer uncovered for 45 minutes to an hour or until it’s thickened. Stir every so often.
  3. Remove the bay leaf from the sauce and add more salt to taste.
Recipe Notes

If you like a more smooth texture to the marinara, you can cool it and pour the sauce into a blender or food processor to your desired texture. Make a day ahead for better flavor.

SPICY GIARDINIERA

Here’s a fresh and tangy Italian “relish” so to speak with a twisted kick of spicy Thai chili peppers. I recently started growing Thai chilies out here in this intense Summer heat and clearly peppers thrive on extremely hot days because there’s a couple dozen chilies growing all at once. With so many harvested I was a little lost with what to do with them until a friend of mine came up with a brilliant idea to make a burn your mouth version of Giardiniera.

In Italy it’s called “sotto aceti” literally meaning “under vinegar.” It’s usually served with your antipasto just like olives are and in the U.S. you’ll find it either in its whole pieces or chopped fine put into a spicy beef sandwich. However you choose to enjoy it is entirely up to you. Personally, being the grazer that I am, I love picking the veggies out of the jar one by one munching away or thrown in a very elaborate salad.

In this particular version I added a few extra favorite things that I thought would be a great fit; lupini beans, radishes and garlic. You can’t go wrong with most veggies when it comes to making a brine and marinating in a jar of olive oil and vinegar. Let me know how yours turns out!

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SPICY GIARDINIERA
Servings
quart
Ingredients
Servings
quart
Ingredients
Instructions
  1. Place the cauliflower, carrots, celery, red bell pepper, radishes, garlic, and salt in a large glass bowl and fill it with filtered water until all the veggies are covered. Use your hands to gently mix the veggies around until most of the salt dissolves. Place plastic wrap over the bowl and refrigerate overnight for at least 24 hours.
  2. Drain the glass bowl of veggies in a colander and rinse them with cold water then transfer back to the bowl. Add the lupini beans, Thai chilies, pepperoncinis, olive oil, vinegar, and water.
  3. Gently mix everything together with a large spoon. Lastly, transfer everything into the mason jar as much as you can.
  4. Refrigerate for a couple of days or longer to your desired taste.